Mini Sausage Meatball Minestra

• 1 1/4 pounds bulk sweet Italian sausage
• 3 tablespoons EVOO (extra-virgin olive oil)
• 1 onion, chopped
• 3 to 4 garlic cloves, chopped
• 2 large heads of escarole, trimmed, washed, and chopped
• Salt and pepper
• Freshly grated nutmeg
• 1 (15-ounce) can cannellini beans, drained
• 2 quarts chicken stock
• 2 cups short cut pasta such as mini penne or ditalini
• Grated Pecorino Romano cheese
• Crusty bread

1. Heat 1 tablespoon of the EVOO in a large skillet.
2. Roll the sausage into walnut-sized meatballs.
3. Drop them into the skillet and brown on all sides, then remove.
4. Heat the remaining 2 tablespoons EVOO in a large pot over medium heat.
5. Saute the onions and garlic for 5 minutes, then wilt in the escarole and season with salt, pepper, and nutmeg.
6. Add the beans and heat through.
7. Stir in the stock and bring to a boil, then add the pasta and cook to al dente.
8. Add the meatballs back to the pot for the last 4 minutes of cooking.
9. Adjust the seasonings and serve with cheese sprinkled heavily on top.
10. Pass the crusty bread for mopping.

sausage, evoo, onion, garlic, salt, nutmeg, cannellini beans, chicken stock, short, romano cheese, crusty bread

Taken from www.epicurious.com/recipes/food/views/mini-sausage-meatball-minestra-377469 (may not work)